Cool off with a summer soup

James Eddington’s signature gazpacho is easy and perfect on a hot day

Recipe by James Eddington
Eddington’s of Exeter, 527 Main Street, Exeter, 519-235-3030 –

Eddington’s Gazpacho

1 cup red onion
1 cup green pepper
1 cucumber
1 cup peeled tomatoes
(all above fine-medium chopped)

2 tsp diced garlic
1/4 cup tomato paste
3 1/2 cups tomato juice
1 fresh lemon squeezed
1 sprig thyme
1/4 cup extra virgin olive oil

Cayenne and salt and pepper to taste

This is EASY!
Mix all ingredients in large bowl. Blend 1/2 to 3/4 of mixture in food processor. Transfer all ingredients back to serving bowl. If you desire a sweeter flavour, add honey.
Let rest in refrigerator over night. Will last 3 days in fridge.

Great to garnish with torn bread chunks or fried leeks mixed with shredded cucumber.